Rural two storey detached stone house
2 bedrooms – sleeps up to 6

Within an hour's drive to Florence, Lucca, Pisa,
the beach and the ski resort of Abetone
Recipes

Please take special care when using the traditional oven. Remove the wooden door and only replace it when the oven is cool. Please clean out when cold and place ashes in non-recyclable bag. Use BBQ fire lighters for lighting the oven, use wood as available.

Pizza (makes 2)

  • 2 Tablespoons extra virgin olive oil
  • 200g strong white flour "0" or a pizza flour
  • 7g dried yeast
  • 140mls warm water

For the topping:

  • Tin chopped tomatoes
  • Basil
  • Mozzerella
  • Plus anything else you wish to add meat, vegetables etc

Mix the flour yeast and pinch of salt make a well in the centre and pour in the water and oil mix to create a wet dough. Turn out on to well floured surface (there is a pastry/pizza dough mat in the cottage) knead for 5 minutes. Place on an oiled tray brush the top of the dough with oil and cover in cling film for 30 minutes.

Once rested roll out and top with tomatoes, basil, mozzerell and any other topping.

Bake in pizza oven for around 15 minutes.

Calzone (serves 2)

Make dough as pizza base.

Toppings:

  • Tin chopped tomatoes
  • Ricotta Cheese
  • Mozzarella
  • Basil
  • Pepperoni or Salami

Spread tomatoes over half the rolled out base leaving 1cm edge. Top with ricotta, mozzerella,basil and pepperoni. Fold over and seal like a cornish pasty. Bake in pizza oven for around 15 minutes.

Ciabatti

  • 500g strong white flour
  • 10g salt
  • 10g instant yeast
  • 40ml olive oil
  • 400ml tepid water

Mix as pizza dough and then leave to rise then shape dough into an oblong shape.

Bake in pizza oven for 15 minutes

 

Basic Ragu Sauce (serves 6)

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 carrot chopped small
  • 2 sticks celery chopped small
  • 350g beef mince
  • 350g pork mince
  • 690g passata (sieved tomatoes)
  • 2 tablespoons tomato puree
  • 200ml chicken stock
  • 500g pasta of your choice
  • 60g parmesan cheese to serve
  • Salt & pepper to taste

Heat the oil fry the onions carrot and celery on medium heat for 8 minutes. Add the minced beef and pork cook until coloured. Add passata tomato puree and stock reduce the heat and cook for 2 hours with lid off stirring every 20 minutes. Cook pasta and drain, return to the warm pan and pour over the sauce mix and serve topped with parmesan cheese.

Have fun! Michele

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